Archive of BBC Food Recipes

Chocolate pistachio fudge

Prep time less than 30 mins
Cook time less than 30 mins
Makes 64 squares of fudge
Dietary Vegetarian
From Nigella Express
If I'm not handing this straight round at a party or with coffee after dinner, I might keep half in my freezer, and put the other half in a box or two for Christmas presents. Make sure they stay cold, though.


  1. Place the chopped chocolate, condensed milk, butter and salt into a heavy-based pan over a low heat and stir until melted and well combined.

  2. Place the nuts into a freezer bag and bash them with a rolling pin, until broken up into some large and some small pieces.

  3. Add the nuts to the melted chocolate mixture and stir well.

  4. Pour the mixture into a 23cm/9in square tray, smoothing the top with a wet palette knife.

  5. Let the fudge cool, then refrigerate until set.

  6. Cut into small pieces approximately 3cm x 2cm/1¼in x ¾in. Cutting 7 x 7 lines in the tin to give 64 pieces best achieves this.

  7. Once cut, the fudge can be kept in the freezer - there's no need to thaw, just eat straight away.


  • 350g/12oz dark chocolate, at least 70 per cent cocoa solids, chopped
  • 1 x 397g/14oz can condensed milk
  • 30g/1oz butter
  • pinch salt
  • 150g/5¼oz unsalted pistachios, shells removed

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Chocolate pistachio fudge

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